Answers to Everyday Questions : Can anyone help me with an easy Christmas Pudding recipe?

Can anyone help me with an easy Christmas Pudding recipe?

9 Responses to “Can anyone help me with an easy Christmas Pudding recipe?”

1. mim1978h said :
   June 8th, 2010 at 4:51 am

   Anything with alcohol in it
2. mannit m said :
   June 8th, 2010 at 4:58 am

   buy one from tesco/marks and sparks
   much easier
3. lickintonight said :
   June 8th, 2010 at 5:02 am

   Just crap in a bowl and mix in some barandy. It’ll look and taste the same.
4. wildamberhoney said :
   June 8th, 2010 at 5:49 am

   Yes. Here you go:
   http://www.grandpapencil.com/cmas/recipes/chrispud.htm
   http://www.abc.net.au/northqld/stories/s1499194.htm

   There are a billion other Xmas things to cook here:
   http://familyfun.go.com/recipes/special/specialfeature/holiday_mainmeal_ms/
5. abze36 said :
   June 8th, 2010 at 6:04 am

   Ye put pud in micro wave.
   Easy peasy
6. DAVID M said :
   June 8th, 2010 at 6:29 am

   yes do buy one its to late to mature but keep feeding it alcohol once a week rum, brandy

   good luck
7. lakelivingwl@sbcglobal.net said :
   June 8th, 2010 at 6:33 am

   Ice Box Pudding (Christmas)
   1/2 lb butter, softened
   2 cups powdered sugar
   6 eggs beat yolks and whites separately
   1 cup chopped nuts
   1 package oreo cookies (take frosting out and crush cookies)
   cream butter and sugar, add egg yolks and nuts.
   fold in beaten egg whites.

   line 8×9 or 13×9 pan with crushed cookies using 1/2 of crumbs.
   add pudding mix and rest of crumbs on top.
   chill over nite.
   serve with whipped cream.
8. Baps . said :
   June 8th, 2010 at 7:26 am

   Ingredients
   butter for greasing
   225g/8oz plain flour
   pinch of salt
   1 tsp each of ground ginger, mixed spice and grated nutmeg
   50g/2oz blanched almonds, chopped
   400g/14oz soft dark brown sugar
   225g/8oz shredded suet
   225g/8oz each of sultanas, currants and raisins
   175g/6oz cut mixed peel
   175g/6oz dried white breadcrumbs
   6 eggs
   5 tbsp stout
   juice of 1 orange
   50ml/2fl oz brandy
   125ml/4fl oz milk plus extra if necessary

   Method
   1. Butter two 1.2 litre/2 pint pudding basins.
   2. Sift the flour, salt, ginger, mixed spice and nutmeg into a very large mixing bowl. Add the almonds, sugar, suet, dried fruit, mixed peel and breadcrumbs.
   3. In another bowl, combine the eggs, stout, orange juice, brandy and 125 ml/4fl oz of the milk.
   4. Stir the liquid mixture into the dry ingredients, adding more milk if necessary to achieve a soft dropping consistency.
   5. Divide the mixture between the pudding basins. Cut a round of greaseproof paper 1 ½ times the size of the rim of the pudding basin. Grease then fold a single pleat in the paper to allow room for the pudding to expand during cooking. Cover each pudding with paper and secure with string.
   6. Place each pudding into a saucepan with water half way up the side. Cover and steam for 6 hours or longer. The longer a pudding cooks the richer and darker it becomes. Top up each pan with boiling water as required and don’t let the water boil dry.

   To store:
   Remove the rounds of greaseproof paper and replace with new. Wrap each pudding in a cloth and store in a cool dry place until required.
9. troothskr said :
   June 8th, 2010 at 7:59 am

   some very silly replies here! Try this:-
   get a 1lb jar of mincemeat (scale up for 1Kg jar)
   add 1beaten egg, 2cups SR flour, 4 tbsps treacle/syrup, glass of brandy/whisky/sherry. Mix well, seal tightly in a clingfilm ball, wrap this securely in foil and boil/steam 2 hours. Can be reheated in M/wave. Stick holly on top pour on rest of brandy (you haven’t drank it have you?), ignite and serve with pouring creme anglaise(custard!) Enjoy!